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Glazed Banana Chocolate Chip Cake (Gluten Free)

30 Mar

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I love bananas! As Gwen Stefani sings in her song, Hollaback Girl, it’s B-A-N-A-N-A-S which I’m currently listening to now. What a coincidence. I grew up eating and loving bananas from the mini baby ones to baking them in cakes. Let me tell you a time when I fell in love with banana cake. My aunt is a wonderful baker and she used to live in Long Island, New York. So my family would visit her  when me and my siblings were young children. Every time we visited she always baked banana cake.

One day, she wanted me and my siblings to help her bake the cake . We crushed walnuts, mashed the ripe bananas, and watched her mix the batter so efficiently! When the cake was done, it was copper/golden brown on the outside and golden with brown specks inside. As a picky eater, I doubted that it would taste good because my kid thoughts were like “Bananas in a cake…No way!”

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However, once I took that bite and ate more, it was bliss! Today it’s still one of the best banana cakes I’ve had. I always have more than two slices of her cake. It’s moist, well-flavored, fluffy, and light! I’m getting hungry just thinking about it. I love banana cakes because it instantly makes the cake moist and you can add nuts, chocolate chips, fruits, and other delicious toppings.

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I do have my aunt’s banana cake recipe, tucked away in my kitchen drawer. Since I’m still practicing gluten-free baking, I’m proud that I successfully made a gluten-free banana cake! I baked a delicious banana  chocolate chip cake with an orange zest glaze. I really enjoyed making this and was happy it was a successful first baking attempt. Also, I haven’t been so lucky with gluten-free baking lately.

The glaze makes this cake so much sweeter and the orange zest is a nice boost of citrus flavoring. The cake is moist, not crumby, and sweet. You can replace the sorghum flour with oat flour and potato starch with corn starch or tapioca starch. If you’re vegan/vegetarian, you can substitute eggs with ground flax meal, chia seeds, or egg replacer product. You can use any type of milk for the glaze. It’s one of the most simplest gluten free cakes out there and wish I could share the one I baked with you!

Happy Baking and enjoy!

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Ingredients

  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • 1 cup or 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthum gum
  • 1 tsp of cinnamon
  • 1/2 cup chocolate chips

Glaze

  • 1 cup powdered sugar
  • 1 1/2 TBsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest

Directions
1. Preheat oven to 350 degrees Fahrenheit and prepare an 8″ round or square cake pan with oil.
2. In mixing bowl combine room temperature butter and brown sugar. Mix for 3-5 minutes until smooth.
3. Add in egg, mashed bananas, vanilla extract and mix until well-combined.
4. Sift all dry ingredients- sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon and xanthum gum into mixing bowl.  Mix well until all ingredients are blended.
5. Add in chocolate chips and fold into mixture; don’t use the mixer to mix.
6. Pour mixture into cake pan. Bake for 34-36 minutes until golden brown.
7. To make the glaze, combine and mix the powdered sugar, milk and vanilla in a small bowl with a whisk or spoon.
Grate an orange peel for the zest and add it into glaze mixture.
8. Let cake cool and drizzle the glaze onto the cake. Eat and enjoy!

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Gluten Free Cake in a Mug

19 Jan

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Who is still recovering from the holiday season? I know I still am! Lately, I’ve been trying to eat CLEAN and not stuff myself with cookies day and night. Since baking and eating cookies all week can get tiring, I needed a simple and quick pick-me-up! So I began looking into microwavable desserts in a mug such as cake in a mug, chocolate chip cookies in a mug, brownies in  a mug and more! Anyone who wants a quick, cheap treat to indulge in, then my gluten-free cake in a mug recipe will satisfy your sweet tooth!

Behold! I found numerous mug recipes and modified this eggless cake mug recipe from Sizzling Veggies which is not gluten free. I was afraid the cake would be under-cooked but it came out like any other well made cake! I ate it right up in 5 bites! This gluten free cake in a mug can have chocolate chips, melted marshmallows, sprinkles, cocoa powder, hot coffee, Hershey kisses and any other sweet toppings. You can replace the gluten free flour with all purpose flour. So grab your favorite mug (microwavable) and treat yourself to this easy, delicious dessert!

Here’s an update on my gluten free eating. In the first month or two and especially the holidays, it was hard to be gluten free. I always had a temptation to  eat the breads, cakes, cookies, and etc. I managed to live without pasta for most of my meals and have been eating lots of white rice. Since I don’t have celiac disease or allergies to gluten, I wasn’t entirely strict with myself. I’ve learned that I’m comfortable with moderation and liked how I challenged myself to be gluten free. It has opened my mind and body to eat clean,work out, and indulge in yummy meals with gluten. The other day I went on an organic shopping haul at Whole Foods and Costco. I bought amaranth grain, gluten free bread, gluten free soy sauce, quinoa, greek yogurt, frozen veggies, organic soy milk, and more yummy items! I cooked quinoa for the first time with black beans, chick peas, cilantro, and olive oil. It wasn’t too bad! Right now, I’m happy with my eating habits and fitness routine (Pilates and Yoga).

If you’re not familiar or are interested in Pilates, check out Cassey, founder of www.blogilates.com.  She is so positive, and has challenging, fun Pilates exercises for FREE on YouTube and her website. She also provides free workout calendars and meal plans for everyone (men are welcome to follow her too!)
If you do Pilates or Yoga, what’s your favorite exercise routine or pose? What dessert in a mug recipe have you tried or want to make?
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Ingredients

  • 3 TBsp gluten free flour (blend of rice flour and potato starch)
  • 2 TBsp brown or white sugar
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 1/8 salt
  • 1 TBsp vegetable oil
  • 3 TBsp milk, creamer or half n’ half
  • 1/4 tsp vanilla extract
  • 1 tsp chocolate chips
  • Dash of cinnamon

Direction
1. In a microwavable mug, combine flour, sugar, baking soda, powder, salt, and cinnamon together. Stir well in the mug with a spoon.
2. Add oil, milk, and vanilla extract into mixture. Stir well with a spoon until there are no lumps.
3. Add in chocolate chips. Place mug into microwave and change cook power level to 6. Microwave for 1 minute. Then, microwave at highest power level, 10 for another 1 minute.
4. BE CAREFUL, mug is super hot when taking it out! Cake should be cooked at the bottom.

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